Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes
Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes
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DOI：
10.1016/j.jbiosc.2021.07.001
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发表时间：
2021-10-23
影响因子：
2.8
通讯作者：
Fukusaki, Eiichiro
中科院分区：
文献类型：
--
作者：
Rahmawati, Della;Astawan, Made;Fukusaki, Eiichiro
滕佩是一种由大豆或其他非大豆豆类制成的印度尼西亚发酵食品。据报道，基于非大豆豆类的丹贝具有不同于基于大豆的滕佩的营养特征。然而，还没有进行全面的研究的代谢产物和感官档案的豆类tempes。本研究采用代谢组学方法研究了豆类发酵前后的代谢产物分布及其与感官特性的关系。对红芸豆、大豆、豇豆和刀豆等4种不同的豆科植物以及由上述豆科植物制备的4种滕佩进行了气相色谱-质谱（GC-MS）分析。这些滕佩样品在日本和印度尼西亚两个不同的生产地发酵。所有样品中总共注释了83种代谢物。主成分分析（PCA）表明，样品分离的基础上，他们的类型（豆类和滕佩）沿着PC 1的36.3%的方差，其中糖和氨基酸的显着贡献的分离。此外，根据不同的生产地点，样品沿着PC 2分离，差异为17.2%。75%大豆和25%红芸豆（75 S：25 R）的组合可以提高大豆滕佩中最初较低的氨基酸浓度。基于感官结果，与100%大豆滕佩相比，75 S：25 R滕佩在味道和质地偏好上没有显著差异。这些研究结果提供了证据，代谢组学可以用来确定不同豆类之间的差异。(c)2021年，生物技术学会，日本。All rights reserved.
Tempe is an Indonesian fermented food prepared from soybean or other non-soy legumes. Non-soy legumes based tempes have been reported to have a nutritional profile different from that of soybean-based tempe. However, a comprehensive study of the metabolite and sensory profiles of legume tempes has not been conducted. This study investigated the metabolite profile of legumes before and after fermentation using a metabolomic approach and its relation to the sensory profile. Four different legumes, namely red kidney bean, soybean, cowpea bean, and jack bean, and four kinds of tempe prepared from the abovementioned legumes were subjected to gas chromatography-mass spectrometry (GC-MS) analysis. These tempe samples were fermented in two different production places, Japan and Indonesia. In total, 83 metabolites were annotated from all samples. Principal component analysis (PCA) showed that the samples were separated based on their type (legume and tempe) along PC1 with a 36.3% variance, in which sugars and amino acids significantly contributed to the separation. In addition, samples were separated along PC2 with a 17.2% variance based on the different production places. The combination of 75% soybean and 25% red kidney bean (75S:25R) could increase the concentrations of amino acids that were initially low in soybean tempe. The 75S:25R tempe showed no significant differences in taste and texture preference compared to the 100% soybean tempe, based on sensory result. These findings provide evidence that metabolomics could be used to identify the differences between tempes from different legumes. (c) 2021, The Society for Biotechnology, Japan. All rights reserved.